Scald the tomatoes in boiling water for a few seconds, refresh in cold water, then skin, quarter, deseed and dice finely.
Wash and trim the spring onion and slice or chop.
Sprinkle the sole fillets with lemon juice, season with salt and pepper, roll up and place in a dish.
Knead together the crab butter and the flour and add to the sole rolls in generous flakes. Mix the wine, water, cream, shrimps, spring onion and tomatoes and add to the dish. Cover and cook at 850 watts for about 8 minutes.
Take the fish fillets out of the dish, stir the sauce until smooth and season with salt and pepper. Pour the sauce over the sole rolls.